A heartwarming miso soup recipe you'll want to eat every day. No dashi needed! This recipe maximizes the umami from vegetables, cooking sake, mushrooms, and fried tofu. With attention to how ingredients are cut, simmered, and how the miso is dissolved, you can easily recreate a healthy and deeply flavorful bowl. Secrets to enriching your daily meals by utilizing leftover vegetables from your fridge are packed into this recipe.
Ingredients
Main Ingredients (2 servings)
- Napa Cabbage
- Mushrooms
- Fried Tofu Pouch
Seasonings
- Cooking Sake (Rice Wine) 50ml
- Miso
- Japanese Soup Stock (to taste)
- MSG (Umami Seasoning) (to taste)
Steps
- Weigh the fried tofu pouch and prepare 50g.
- Weigh the frozen mushrooms and prepare 100g.
- Weigh the napa cabbage and prepare 150g.
- Finely chop the vegetables other than mushrooms (napa cabbage). This is the key! Cutting the ingredients finely makes it easier to extract their umami into the soup.
- Add the chopped napa cabbage, mushrooms, and fried tofu pouch to the pot.
- Add 600ml of water and 50ml of cooking sake to the pot.
- Heat the pot over medium heat. This is the key! With plenty of ingredients, stir occasionally until it boils to ensure the water reaches everything.
- Once boiling, cover with a lid, reduce heat to low, and simmer for 20 minutes.
- Turn off the heat and lightly stir the contents of the pot.
- If time allows, let it rest for 10 minutes. This is the key! Letting the ingredients rest allows for an even more delicious broth to develop.
- Taste the soup.
- If necessary, add 2 pinches of Japanese soup stock or 1 pinch of MSG (Umami Seasoning) to adjust the umami.
- Dissolve your favorite miso. This is the key! The saltiness varies depending on the miso used, so adjust the amount according to your preference and condition.
- Heat until just before boiling. This is the key! Boiling will cause the miso flavor to dissipate, so turn off the heat just before it boils.
- Ladle the miso soup into bowls.
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